Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe--you can even make it the day before.

Source: EatingWell Magazine, November/December 2011


Recipe Summary

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 375 degrees F.

  • Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast on the lower rack until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.

  • Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.

  • Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.

  • Bake the stuffing until heated through, 45 to 55 minutes.


Make Ahead Tip: Prepare through Step 3. Cover and refrigerate the roasted squash for up to 2 days. Store the toasted cornbread uncovered at room temperature for up to 2 days.

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition Facts

generous 1 cup
341 calories; protein 7.7g; carbohydrates 47.5g; dietary fiber 5.6g; sugars 15.4g; fat 15g; saturated fat 1.6g; cholesterol 24.1mg; vitamin a iu 8086.9IU; vitamin c 17.7mg; folate 78.5mcg; calcium 209.2mg; iron 2.8mg; magnesium 66.8mg; potassium 538.5mg; sodium 458.1mg; thiamin 0.3mg; added sugar 3g.

2 starch, 1 fruit, 3 fat